The American Meat Science Association and the National Pork Board will host Pork 101, a hands-on course that will give attendees the chance to learn about value differences in swine, pork carcasses, pork primals and processed pork products.

The event, which will be held at Texas A&M University on May 24 through 26, will feature live hog grading and evaluation; lean value pricing; quality management at slaughter; process control testing; fresh sausage and enhanced pork production; and retail and consumer issues.

The program will begin at 1 p.m. on May 24 and will conclude at 12 p.m. on May 26. For more information on Pork 101, contact Deidrea Mabry at +1.800.517.2672 ext. 12 or dmabry@meatscience.org.